Return same saucepan of water to a boil. Add pasta; stir until water returns to a boil. Cook 1 minute. Add broccoli; return to a boil. Cook, stirring occasionally, until pasta is tender but firm and broccoli is tender-crisp, about 2 minutes. Drain and rinse with cold water until chilled. Return to saucepan.

Chef's Tip: Scrape the corners of the saucepan with your whisk or spoon while the sauce is cooking – this prevents any flour from sticking and burning on the bottom of the pan. And substitute frozen peas for the broccoli, if you prefer.

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